Confit Spanish Spanish Mackerel

Overview

Spanish mackerel (Spanish Mackerel) is the most delicious in spring, with rich oil and thick meat. My father-in-law saw a very good quality mackerel in the market. He dried it at home overnight and mailed it to us (drying it overnight is also a common method of processing fish in Japan, which can extend the shelf life and make the fish firmer while retaining the tender taste of fresh fish). This kind of fish is best used to make fried fish, and the finished product is indeed very delicious.

Tags

• hot dishes
• bayu
• garlic
• italian assorted herbs
• olive oil
• salad oil
• black pepper
• salt

Ingredients

Steps

1. 1 Wash the Spanish mackerel, pat dry, sprinkle with salt and let it dry until the skin is dry

   

2. 2 Find a heat-resistant container, cut the garlic into thin slices, crack the black pepper and rosemary and spread evenly on the bottom of the container

   

3. 3 Then add the fish pieces and add olive oil and salad oil (1:1 ratio), especially the fish.

   

4. 4 The heating is maintained at 80-90°. It is most convenient to use the water-insulated heating method. Heat the hot water in the pot to half the height of the container, put the fish container in, and keep it on low heat until it is about to boil

   

5. 5 Just heat it for two hours